350gwater, (78% hydration) (may need 25g more water at later step)
9gsea salt
90gstarter
Optional Add Ins:
1/2cupwalnuts or pecans
1/2cupraisins or cranberries
Instructions
Combine flours and water in a very large bowl. Begin with a spatula and then eventually use your hands to fully combine. Let sit, covered lightly with a paper towel, for 30-60 minutes.This is the autolyse period- this needs to be longer for whole grains; just AP flour and this could be done for about 30 minutes)
Add in salt and any more water if needed. The dough should be supple and not dry.
Bulk Fermentation: This next step takes 4 hours.For the first two hour, every 30 minutes, fold the dough.